These Oil-Free & GF Vegan Quinoa Falafels are healthier (but no less delicious) take on falafel! This quinoa falafel is baked instead of fried and stuffed into pita loaves with creamy hummus and your favorite veggies
Falafel is one of my favorite foods of all time. Okay, fine, I know I’ve probably said that about a half a dozen dishes on this blog by now. That’s why I say “one of.” I’ve got lots. Falafel is definitely one of my top ten.
The first time I tasted falafel was a couple of years back and I thought I’d died and gone to heaven. Amazing how just a few years prior I was totally unaware of the existence of this amazing treat, only later to find an average of four falafel joints located within every one block radius.
This falafel is baked instead of fried, which, along with the quinoa, ups the healthiness of this recipe. It’s also Gluten-Free and oil-free!
I dressed my sandwiches with some roasted red pepper hummus, which worked out perfectly. You can use traditional hummus instead, but if you feel like something extra special, give the red pepper stuff a go. It really compliments the falafel nicely.
The second time I made this falafel, I simply topped them on my salad…with hummus of course!
Shall we give this yummy and healthy falafel a go?
Do let me know how you found these Oil-Free & GF Vegan Quinoa Falafels though! And if there was anything you tried or something that worked better…Do drop me a comment below, or you can find me/message me directly on Instagram, Pinterest, YouTube, or Facebook! I love seeing what my lovely readers think of my recipes!
Recipe makes 12-14 mini falafels
For the Falafel:
1/3 cup/60g quinoa
1/2 cup/118ml vegetable broth
2/3 cup/135g cooked or canned chickpeas, drained
1 small onion, diced
2 garlic cloves
1 tablespoon ground cumin
1 teaspoon ground coriander
1/4 bunch of chopped fresh cilantro/coriander
1 1/2 tablespoons lemon juice
Salt and pepper to taste
2 pitas, cut in half
Hummus and/or tahini
Greens, tomato, cucumber, and/or onion slices
1. Rinse the quinoa well under cold water, then place it in a small saucepan, along with the broth. Place over high heat and bring the liquid to a simmer. Cover, lower heat and allow to simmer for about 15 minutes, or until all of the liquid is absorbed. Remove the pot from heat and allow it to sit for another five minutes.
2. Preheat the oven to 350°F/180C and line a baking sheet with parchment paper. Place 2/3 cup cooked quinoa (you should have at least this much and probably a little more) and all other falafel ingredients into the food processor bowl. Pulse until well blended, taste test, and season with salt and pepper to taste.
3. Remove the falafel mixture from the food processor and roll as much as you want to use into 1-inch balls (about 12-16 of them). Arrange on the prepared baking sheet.
4. Bake for about 35 minutes, flipping every ten minutes or so to get browning on all sides.
Stuff into pita halves, and dress with hummus and veggies.